Category Archives: sweet potato

Chorizo Stuffed Pork Loin

Cassie, what’s with all the stuffed meat lately? Well, glad you asked. It’s delicious and fun! Meat inside of meat? It’s like Epic meal time up in here. Don’t follow this link at work, some of the language is bleeped by a bird.

After the success of the spinach-bacon-chicken I searched my fridge for new ingredients to stuff inside a pork loin I had laid out. I found some chorizo in the meat drawer, score! Now what kind of vegetables go well with Chorizo? Why orange ones! Don’t ask me why it works, it just does. I wanted the seasoning on the outside  to match the chorizo inside. Read along for another amazing meat in meat recipe:

Chorizo Stuffed Pork Loin

1 pork loin ~5.5 lbs

1 package of chorizo 10oz

3 carrots diced

1/2 yellow onion diced

4 cloves of garlic minced

1 sweet potato cut in chunks

1tsp chili powder

1 tsp salt

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic

1/8 tsp of cumin

1/8 tsp of ground oregano

In a frying pan cook the chorizo on medium heat. While that cooks dice your onion then add it to the chorizo. Dice your carrots and again add them to the pan. Cook this mixture for another 5 minutes.

While it cooks prep your sweet potatoes and cut your loin. I time my cooking by how long it takes me to slice up my veggies. If you feel the need to prep your veggies ahead of time, cook each for about 2 minutes before adding the next ingredient. Remove the mixture from the heat and let it cool down. When it is cool enough to handle, stuff inside your pork loin.

Fold meat back together.

Place loin inside of a ring of sweet potatoes (any one hear Johnny Cash right now?) In a well oiled baking dish. Mix all the spices together in a small bowl and sprinkle over top of loin and potatoes. Toss the potatoes a bit to coat with seasoning.

I baked the loin in the oven at 400 uncovered for 1.5 hours while I rocked Grace at the gym.

This was too hot and too long. The meat came out tough and dry. Next time I’ll cook it at a much lower temperature for a longer time. That’s usually my MO, but I wanted to try something different. If you are making this at home, and you should because the flavors are wonderful, make sure that the fat side is up. Bake it covered at 200 for at least 4 hours.  As always check internal temperature before eating. You could definitely make this in a crock pot or deep pot and let cook low and slow while you are at work. I will make this again but much slower.

The flavors were awesome and as I said before, orange vegetables go great with chorizo! Are you hungry why not try this out?


Tuesday’s Meals of the Day

For lunch I ate a mess of different things. It was a clean out the fridge sort of meal. I had the chicken and cabbage from last night’s dinner. A Stuffed bell pepper primal and not paleo because of the addition of cheese. One meatball with tomato sauce homemade from the garden. Actually all the vegetables in this meal are home grown!

I snacked on some raw zucchini. Rawr!

Dinner was Tandoori chicken with sweet potatoes (canned and gifted from my lovely friend Sarah) and zucchini. If you are noticing a zucchini trend it’s because we have tons of it the size of small babies coming from our garden. The tandoori was a paste I bought at the store. It doesn’t contain any sugar so I can recommend it to my paleo pals. I used a few spoonfuls to marinate the chicken overnight then added coconut milk and let it slow cook while did Helen in the rain.

Paleo tip #2 – use what’s in season. It’s cheaper, it’s fresher, and better for you. My general rule is that if you are paying much more than $1 a pound, it’s not in season. This of course doesn’t apply to certain veggies. I can never find asparagus or artichokes that cheap. If you can’t find it fresh go frozen. They freeze it in peak freshness so it’s pretty close to being fresh. Canned is okay if you watch the salt content.

Twice Baked Sweet Potatoes

I love PaleoOMG. She is a foul mouthed gal with great taste in food. T made these recently using her recipe.

They were so good after I ate them all I had to have more. I ate them almost every day for breakfast and a few nights for dinner. I love them with an egg and some spinach like you see here. Seriously you need to go over to her site and try this recipe! I ground up my own sausage for the second batch but if you don’t have a meat grinder store bought is good too.

Mashed Sweet Potatoes

I’ve been meaning to post this forever because it is such a tasty paleo side dish. It is very easy to make and yields some of the best sweet potatoes ever. I’m sorry to say I got distracted by BBQ and company to take decent pictures of this. The solution is you will just have to make some of your own to take some pretty pictures of and then send them to me!

Mashed Sweet Potatoes

3 large sweet potatoes

1 1/2 can of coconut milk

1/2 small can of diced chipotle peppers

2 tsp ground ginger


Wash and quarter the sweet potatoes. I don’t like to peel them but if you are a person that likes naked roots then go for it.

Boil the potatoes until soft. Drain the potatoes reserving about a cup of liquid to add back in if necessary. Add all remaining ingredients and mash up.

Add reserved liquid if the mash is too thick. That’s it. These are so tasty! Since the holiday is coming up, these would be perfect for Thanksgiving. Paleo or not.

Sweet Potato Bake

This weekend we were invited to a paleo brunch. It was a great time hanging out with the crossfitters and enjoying some food. I’ve said it before but they are a great bunch of people! I love hanging out with them. This was my contribution to the meal. t and I bought some sweet potato tots from the store thinking they might be healthy. We didn’t look at the ingredients. They were a sugar and flour bomb! So we came up with this as paleo alternative to those delicious but bad for you treats.

Sweet Potato Bake

2 large sweet potatoes

4 eggs

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp coriander

1/2 cup of honey

1.5 cups of walnuts

1.25 cups of coconut

Shred and parboil the sweet potatoes. Keep an eye on this step. You are looking for them to just start to get soft. I over cooked mine and they didn’t keep their shredded shape and ended up more like a mash. The taste was still good just not the consistency I was looking for.

Mix 4 eggs with all the seasoning and the honey. When the shredded sweet potato is cool enough to touch add it to the eggs.

In a food processor grind the walnuts and coconut into a fine crumb.

Oil a deeper cookie sheet with the fat of your choice. I used bacon fat. Spread the sweet potatoes in. Sprinkle the crumbs on top. Bake this uncovered at 350 for 30 minutes. Cut and serve immediately so you can eat it with your fabulous friends at brunch.

Roast Chicken

I love a good roasted chicken. It is such a comfort meal for me. If you do it this way it is also a complete meal with vegetables and meat. Whole chickens are usually quite cheap and provide enough meat for a few meals you can also make stock from the carcass if you are so inclined. This meal takes longer because it is a whole chicken. If you were to cut the chicken in half or use chicken parts it will reduce the cooking time.

Roast Chicken

1 whole chicken defrosted and rinsed

1 tbsp Italian seasoning

1 tsp garlic powder

1 tsp kosher salt (use less if using regular salt)

1/2 tsp onion powder

1/2 tsp black pepper

2 carrots

1 sweet potato

1 bell pepper

1/2 onion

Mix Italian seasoning through black pepper in a small bowl. Sprinkle evenly all over chicken reserving a little for the vegetables. Chop all vegetables and potato in large chunks. Carefully stuff some pepper slices beneath the skin of the chicken. This helps impart flavor while cooking and retains moisture. Place remaining pepper slices along with onion inside the cavity of the chicken. Coat the bottom of a large oven safe dish with olive oil. Put in carrots and sweet potatoes, with remaining seasoning and toss a few times to evenly coat. Push vegetables out of the middle and place in your chicken.

Cook chicken and vegetables uncovered at 350 for about 1.5 to 2 hours. Check internal temperature before serving. Chicken should register 180 at the thigh. If liquid is still pink then your chicken is not done. Let chicken rest for a few minutes after cooking so that the juices go back into the meat before cutting.

I served this with bok choy. It is a dark green, leafy, vegetable with a thick, white, stalk that resembles celery.

It is related to cabbage and popular in Asian cooking. I highly recommend you try it. To cook you will need to wash the vegetable thoroughly. Trim off the leaves and cut like you would greens. The stalk is delicious so do not throw it away. Slice the white stalk in large chunks. Sauté the stalks first as they take longer to cook. I used a little olive oil and some Cajun seasoning for them. Sauté those on medium high heat until they become soft, about 5 minutes. Add leaves and cook until wilted, about 2 minutes. The stalks become soft and buttery when you cook them. It is a really tasty vegetable.

This meal was a perfect comfort meal with enough leftovers for at least a lunch or two.

Home at last with pot roast

The Leets family decided to take a trip to our home town. We drove over 3000 miles with two dogs. It was a great trip. We got to see family and friends, some of whom we haven’t seen in years. We ate so much food, that I think we could fast for a month and still not get hungry. I’m only kidding of course. I had every intention of blogging about our food ventures while we were gone. The thing about hanging out with people you haven’t seen in years is you are so wrapped up in their company that you forget to take pictures. Like all good vacations it had to end. T and I were very happy to be home when we finally got back.

This meal is a simple meal that has comfort written all over it. The ingredients are simple and the herbs were fresh from my back yard. I have a hedge of rosemary bushes. Yes, bushes of rosemary. This plant is so hearty that is thrives in our hot summers and has survived several freezes. If you think you can’t grow plants, try rosemary. It tastes yummy too.

Simple Pot Roast

1 beef pot roast

6-10 cloves of peeled garlic

3 sprigs of rosemary

1/2 can of beef broth

1 sliced onion

3 sliced carrots

1 chopped sweet potato

2 tbsp coconut oil

salt and pepper

Heat a large dutch oven to high heat. While the pan heats up season both sides of your roast generously with salt and pepper.

Peel your garlic. When the pan is very hot add oil. Sear the roast on both sides, approximately 1-2 minutes. You want a nice browning so that you have that great full flavor when your meat is done.

Turn the stove off and add stock, garlic, and rosemary. Try and tuck two of the sprigs down on the sides of the meat.

Cover the roast and put in the oven on low heat. Cook meat for 2 hours. Chop vegetables and add them to your pot.

Continue to cook until the vegetables are tender, we left it in for another 4 hours because we went to the movies. The roast is done when you can pull it apart with a fork. 3 hours would be sufficient cooking time.  We added the sweet potato at the same time as the carrots and it ended up very soft. I suggest you leave it out until the last 20 minutes of cooking so it stays a little more firm. This was a perfect comfort meal after days of driving and eating on the road.

This is a perfect meal for a busy day because there are very few ingredients and you can practically ignore it until you’re hungry. That’s what we did.